These simple oatcakes are very moorish and provide a gluten-free alternative to crackers.

Ingredients

115 g (4 oz) oatmeal
4 tbsp hot water
1 tbsp (12 g / ½ oz) melted butter
¼ tsp salt
Pinch of bicarbonate of soda


Instructions

Place all the ingredients in a bowl and mix to a dough. If you need to add extra water do so 1 tsp at a time until you achieve a dough that doesn't crumble.
Knead the dough for a minute or so to make it smooth and uniform.
Divide the dough into two. Roll each half out into a circle 15 cm (6") in diameter. Cut the circles into four - each quarter-circle is known as a farl.
Lightly grease a flat pan and place over a low-medium heat.
Transfer the farls to the pan using a spatula and cook for about 5 minutes. Turn over and cook for a further 3 minutes, then transfer to a plate to cool.

Notes
If your dough starts to crack badly when you roll it out it means you don't have quite enough moisture in it. Simply put all the dough back in the bowl, add an extra tsp of water and mx it in. Then continue as before.

Scottish oatcakes go wonderfully with any strong-flavoured cheese and can be used as a gluten-free alternative to crackers, but do check that the oatmeal is certified gluten-free!

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